16 oz Cooked Rigatoni (Al Dente)
3 cups Cooked Chicken Breast ( I used leftovers)
2 cups Pumpkin Puree
1 can of Coconut Milk
1 tsp. salt
Black Pepper and Salt (too taste)
1 tbsp. Nutritional Yeast (optional)
1 tsp. dry mustard
2 tsp. thyme (dry or fresh)
Recipe Directions: Preheat oven to 375 degrees. Shred chicken and set aside. Place cooked pasta and chicken in a large bowl and mix.
In the food processor add coconut milk, pumpkin puree, nutritional yeast, thyme and 1 tsp. of salt; blending until all the ingredients are creamy.
Place pumpkin sauce over the pasta and chicken, add salt and pepper to taste. Stir well making sure the pasta and chicken are coated.
Place pasta in a casserole or baking dish and let bake for 10-20 minutes.